I think I am going to quit blogging.
Here’s why…
I have decided that I have found an even more perfect job for myself.
I am going into business as a personal “rationalizer”. It’s going to be my new occupation.
I just invented it as a profession.
If you are ever in doubt about purchasing those $120 flats, call me up… I will tell you why you need them.
Contemplating having that second piece of cake? Tweet me…I will give you all the reasons why you should.
You might call me an enabler.
Not so.
I’m really just trying to make the world a happier place. New shoes make people happy.
Cake makes people happy.
All true facts.
I’m not pushing crack here, people…I have limits.
I have years of experience in this too. I’m a great shopping partner. Doitdoitdoit!
I am an avid gym-non-goer… you can take the day off, we’ll go together tomorrow!
You should definitely throw a themed party…Everyone WANTS to wear an Ugly Christmas Sweater, they just don’t know it yet.
I even justified my reality show addiction by starting a website where we TALK about reality shows.
And really. It’s not me talking you into something..I’m just verbalizing what you’re already thinking.
So, I totally think people would pay me for my expert rationalization skills.
While I work out my business plan, I guess I will continue to bake.
You know, in case people don’t really NEED a personal rationalizer. Yeah right.
In the meantime let’s talk Caramel Coconut Bars.
You should make these because it’ll probably hurt my feelings if you don’t.
Along with rationalization I do guilt too.
Start with coconut.
Mix up a simple coconut cookie base.
Press it into a 9×13.
Bake it a little bit. Not all the way.
In the meantime take some of those chick pea caramel bites…if you can’t find those, just use regular caramel squares…and melt them with a little milk or cream.
Take the cookie base out to of the oven and it will look kinda like this…
Pour the melted caramel on top…
Spread it around and then bake it some more.
Here’s the before and after…
As soon as it comes out of the oven sprinkle some chocolate chips on top. Let them get melty and spread it around with an off-set spatula.
If you’re feeling fancy sprinkle some toasted coconut on top.
I pretty much always feel fancy.
Then let it cool off and eat.
Seriously, eat.
Caramel Coconut Bars
Description
makes 30 bars
Ingredients
- 6 Tbsp butter, room temperature
- 1 1/2 cups dark brown sugar
- 2 tsp vanilla
- 1 egg
- 1 1/4 cups all purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1 1/2 cups shredded, sweetened coconut
- 1 1/4 cups Caramel bits, or chopped caramel pieces
- 1 Tbsp milk or cream
- 3/4 cup semei0sweet chocolate chips
- * optional 1/4 cup toasted coconut flakes for garnish
Instructions
- Preheat oven to 350°
- Spray a 9×13 pan with cooking spray
- In mixer mix butter, sugar, egg and vanilla on medium speed until smooth.
- Turn mixer to low and add in flour, salt, baking powder and coconut stirring until combined.
- Spread evenly into prepared pan and bake for 15 minutes.
- When the cookie base is baking, melt the caramel and milk (or cream) in a medium saucepan over low heat, stirring until melted.
- Spread caramel evenly over cookie base and return to oven baking for 12 more minutes.
- Remove from oven and immediately sprinkle chocolate chips on top of caramel. Let the chips sit for 3-4 minutes and then using an off-set spatula spread the chocolate over the caramel.
- Sprinkle with toasted coconut, if desired.
- Let cool completely before cutting into squares.
Notes
recipe adapted from King Arthur Flour
Yummmmm. And can we be business partners? I’m totally the same way. Also, can you do me a favor? Just say ‘yes’ and I’ll show my mom this page and your rational answer. Thanks 🙂
No rationalization needed for these bars AT ALL. I could totally rationalize with you about cake eating, or any sort of treat though. I mean, why not?
I personally have always been good at being a rationalizer. My favorite was when my mom and I wore the same size shoes and shirts, so everything she looked at, I told her it was half price because I might wear it too.
These look so fabulous! I love anything chocolate-coconut.
Wow that is seriously swoon worthy! I think I might need you to rationalize for me why I’m allowed to make those, and then eat an entire box of Ferrero Rocher…..
I totally think you could do both! Blogging and Rationalizer. Don’t all women have the ability to be multi-taskers, well I think this is your calling! These bars look amazing! I’d love it if you’d share them over at Sweet & Simple Sunday!!
http://cupsbykim.blogspot.com/2012/06/sweet-simple-sunday-ten.html
I have those little caramel-chickpeas but I’ve never worked with them. Have been a little nervous they wouldn’t melt well. Clearly, I’ve been worried for nothing. These look fabulous. LOVE coconut + caramel!
Hmmm, I really want to make these, but I always share my baked goods and…
Well, hubby loves coconut but doesn’t care for caramel. Mom loves caramel, but hates coconut. My brother isn’t a fan of either.
Guess I’ll just have to eat them all myself!!
Coconut. Caramel. Chocolate. The 3 C’s that make desserts great! I love the idea of being a rationalizer. It sounds like a fun career and I wonder how many levels there are in that career field.
Nooooo Shelly, you can’t stop blogging! We’d all miss you and the amazing things you treat our optic nerves with, not to mention actual tastebuds when we try to replicate your delicious recipes!
One question though, we don’t get those chick pea caramel things here nor have I heard of caramel squares. I’m guessing making caramel is the way to go, any recipes on your blog that are close in taste to the ones you melted down? Thanks in advance.
I haven’t ever made a caramel sauce that would work the same way as the candies.. I need to get on that! I bet sweetened condensed milk would work, though!
Caramel and coocnut sounds like the new “it” flavor combo!